I have a few pizza recipes on the blog now and have kept all of them for various reasons. However, this particular crust is my favorite because it’s crispy, you can pick it up without it falling apart, it doesn’t use almond flour, and I have found a way to up it’s nutrition by adding bone broth! You can’t go wrong with any of them posted, but this just happens to be my go-to. The pizza pictured is a combo of basil, cherry tomatoes, shallots, and squash blossoms! You can easily switch it to whatever is in season that your heart desires.
2 cups tapioca flour
1/2 cup bone broth (or other liquid)
2 Tbsp olive oil (or other fat melted)
1/2 tsp salt
1 tsp Italian seasoning
1 Tbsp nutritional yeast (optional) -this adds a slight cheesy flavor
Preheat oven to 500F. In a bowl, add all the ingredients together until you get a slightly moist, mold-able dough. Press that dough into the bottom of a cast iron skillet and poke tons of holes in the bottom with a fork. Bake for 20 minutes until the top is hard and you can “tap” on it with your finger nails. It will also begin to pull away from the sides. Rub the crust with the cut edge of garlic if you want a garlicy flavor. Add your sauce and toppings before cooking again for another 15 minutes! Enjoy!